Spicy Chicken Crock Pot Tacos

Yes, I’ve told you guys that I love the Frontera seasoning packs before. But seriously, they’re awesome! They’re tasty, fresh and make cooking tacos super easy. I made this recipe the other night and am totally in lurve with it. I even had the leftovers heated up on little tea buns and they were awesome. And if there’s one thing I love, it’s a recipe that I can enjoy a couple of different ways – because all the leftovers get eaten!

To start, add two regular sized chicken breasts and this New Mexico skillet sauce to your crock pot. Cook on low for about six hours.

Once the chicken has cooked, use two forks to shred it into pieces. You don’t have to make the pieces super small – in my house, the hubs isn’t a total shredded meat fan, so I just pull the chicken apart into pieces that will lay nicely in a soft shell.

Add a can of black beans to the mix – and stir them in. Mmmmmm – this is starting to make my tummy grumble! Let this concoction continue cooking on low for about another hour.

When you’re about fifteen minutes out from eating, set the oven on warm and toss a stack of the soft shells in to warm.

In the meantime, start mixing up a little fresh guacamole for these delicious tacos! Open up two avocados and mash them with a fork. Know how to choose the best guac avocados? When you’re at the store, look for avocados that are dark and bumpy. When you push in on the side with your thumb, you should get a little give – aka the avocado shouldn’t be hard.

Usually, I make guacamole with ingredients from my fridge. But since I’ve fallen so in love with the Frontera line, I thought it was high time to try out their guacamole mix. And you know what? It’s delish.

Squeeze in the packet of guacamole mix and stir that baby up! This is going to be the best.

Use a potato masher to really blend the avocado with the mix.

Now it’s time to serve up some tacos! Take your shells out of the oven – they should be nice and warm. Add some of the chicken and beans, a side of guacamole and top with sour cream and some fresh cheddar cheese.

Mmmm – it’s so good, you might not have any leftovers for lunch tomorrow!

Spicy Chicken Crock Pot Tacos

What you’ll need:

2 regular sized chicken breasts
1 packet of New Mexico Skillet Sauce
1 can black beans
2 ripe avocados
1 packet of Guacamole mix
Sour Cream
Cheddar Cheese

1. Cook the chicken and skillet sauce in your crock pot on low for six hours.
2. Shred the chicken and add the black beans. Cook for another hour on low.
3. When you’re about 20 minutes from dinner time, turn your oven on to warm (200 degrees) and throw in a stack of taco shells.
4. Mash your avocados in a small bowl.
5. Add guacamole seasoning and use a potato masher to mix.
6. Take out your taco shells. Add chicken, guac and fixings.
7. Enjoy!


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    These looks so delicious! I am not familiar with that brand of seasoning, but I added it to my shopping list to see if I can find it here. I LOVE my crockpot, and think this is a great idea. Thank you for sharing!

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